Garofalo Candele Spezzate n.62
Short pasta cut from long hollow pasta by Garofalo, No. 62 in the brand’s numbering, made from durum wheat semolina.
Garofalo Candele Spezzate n.62 is a short pasta cut from long hollow pasta from the Garofalo Pasta di Semola di Grano Duro range. In the Garofalo catalogue the shape is No. 62; the number is printed on the pack next to the name. Garofalo is a pasta maker from Gragnano near Naples, founded in 1789.
Ingredients: durum wheat semolina. It is drawn through bronze dies, which gives it a rough surface. Thickness 1.20 mm, length 65.00 mm, diameter 14.50 mm.
Cooking time: 9 minutes. Pack size: 500 g. As with any dry pasta, it is cooked in plenty of boiling salted water, about one litre per 100 g, and drained while still firm to the bite. In Naples such shapes go with meat ragù and tomato sauces and into baked pasta; amatriciana is another classic.
Allergens: contains gluten (wheat).
Facts
| Raw material | Durum wheat semolina |
|---|---|
| Duration | 9 min |
| Main use | Ragù, tomato sauces, baked pasta |
| House range | Garofalo Pasta di Semola di Grano Duro |
How it connects to Pasta
Garofalo Candele Spezzate n.62 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Garofalo Pasta di Semola di Grano Duro
Frequently asked questions
How long do you cook Garofalo Candele Spezzate n.62?
9 minutes, according to the official Garofalo website.
What does No. 62 mean on Garofalo Candele Spezzate?
It is the number of the shape in the Garofalo catalogue: the brand numbers every format and prints the number on the pack next to the name.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Garofalo Cannolicchi Rigati n.51 · Garofalo Pepe Bucato n.21 · Garofalo Stortini n.19 · Garofalo Boccole n.66-6 · Garofalo Candele n.13-3 · Garofalo Cannelloni n.8-46